Description
Introducing my foolproof recipe for hearty chicken lentil soup that truly delivers! Think tender brown lentils, juicy chicken breast, and bright Mediterranean flavors. Warm spices, turmeric, ginger, a squeeze of lemon and fresh parsley bring it to life. This one pot wonder is super satisfying (ahem, loaded with fiber and protein!) for a total meal in a bowl. On the table in under 40 minutes!
Ingredients
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- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 3 stalks celery, diced
- 3 medium carrots, peeled and diced
- 1 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 garlic cloves, minced
- 1 tbsp minced fresh ginger
- 1 1/2 tsp coriander
- 1 tsp turmeric
- 1 tsp cumin
- 1 lb chicken breast (2 medium)
- 1 cup green or brown lentils, rinsed and picked over
- 6 cups chicken broth (I use water + 2 tbsp Better Than Bouillon)
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh lemon juice
Instructions
- Warm olive oil in a large pot or Dutch oven over medium heart. Once hot, add onion, carrots, celery, salt (use 1 tsp is you're salt sensitive) and pepper and cook for 10 minutes. Add garlic and ginger and cook 2 more minutes.
- Add coriander, turmeric, and cumin. Cook for another minute.
- Add chicken breast, lentils, and broth. Bring to a boil over high heat. Reduce heat to low, and simmer, covered, for 22-25 minutes, or until chicken is cooked (it should read 160F). Transfer chicken to a bowl to cool for 5 minutes. Continue to cook soup for 5-10 minutes, until lentils are tender and creamy inside but still hold their shape.
- Meanwhile, shred chicken with two forks. Add back to pot along with lemon juice and parsley and season to taste with salt and pepper. Store leftover cooled soup in fridge for 4 days.
Notes
Adapted from my Instant Pot Lentil Soup.
Nutrition information calculated and checked for accuracy by Alexis Joseph, registered dietitian.